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Spiced Gingerbread Gooey Butter Cake

Spiced to perfection and a fun twist on a classic St. Louis favorite, this spiced gingerbread gooey butter cake is a Christmas favorite! 
Course Dessert
Cuisine American
Keyword easy cake recipes
Prep Time 2 hours
Cook Time 30 minutes
Total Time 30 minutes
Servings 12
Calories 405kcal

Ingredients

For the Cake:

  • 3 tablespoons milk room temperature
  • teaspoons active dry yeast
  • 6 tablespoons unsalted butter room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1 egg
  • cups all-purpose flour

For the topping:

  • 2 tablespoons light corn syrup + 1 teaspoon
  • 1 Tablespoons molasses
  • teaspoons vanilla extract
  • 12 tablespoons unsalted butter room temperature
  • cups brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 cup all-purpose flour + 3 tablespoons
  • powdered sugar for sprinkling.

Instructions

For the Cake:

  • In a small bowl, mix the milk with the warm water. Then add the yeast and whisk until all the yeast dissolves.
  • In your stand mixture, cream the butter, sugar, salt and all the spices together in the bowl.
  • Scrap the sides down and then beat in the egg.
  • Add half the flour and combine. Scrape down the sides of the bowl. Add half the milk/yeast mixture and mix. Scrape down the sides of the bowl. Add the rest of the flour, mix – add the rest of the milk mixture and mix until dough is smooth and a giant ball. Took me about 4-5 minutes.
  • Press your dough into an ungreased 9×13 inch standard glass baking dish. Cover the dish with plastic wrap and put in a warm place and allow to rise until doubled has doubled. About 2½ hours.

For the topping:

  • Preheat your oven to 350 degrees.
  • In a small bowl, mix the corn syrup, molasses, vanilla and 2 tablespoons of water. Set aside.
  • In your stand mixer, cream the butter, brown sugar and salt until light and fluffy, about 5 minutes. Scrape down the sides of your mixing bowl and beat in your egg.
  • Add half the flour and mix. Scrape down the sides of the bowl. Add half the corn syrup mixture and mix. Scrape down the sides. Add the rest of the flour, mix and then add the rest of the corn syrup and mix.
  • Spoon the mixture over your risen cake and use a spatula to gently spread it in an even layer across the entire top
  • Bake for 30-35 minutes (could take a little longer); this cake will rise and fall in different areas and have a golden brown top and liquid center when done.
  • Cool on cooling rack.
  • Sift powdered sugar on the top across the entire cake. Slice and enjoy!

Nutrition

Calories: 405kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 317mg | Potassium: 123mg | Fiber: 1g | Sugar: 34g | Vitamin A: 572IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 2mg